| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Shelled pistachios |
| 1 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 6 |
|
Eggs; separated, at room temperature |
| 1 |
c |
Sugar |
| 3/4 |
c |
Yogurt |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
From: christi@lexis-nexis.com (Christi Wilson)
Date: Wed, 6 Sep 1995 14:25:16 GMT
Heat oven to 300 degrees. Toast pistachios in the oven until crisp, about
15 minutes. Do not let them brown. Rub them between your hands to remove as
much of the papery skin as possible. Grind the nuts finely in a food
processor or nut grinder.
Butter and flour a 10-inch springform pan. Raise the oven to 350 degrees.
Sift flour with baking soda, baking powder and salt.
Beat egg yolks with 1/2 cup of the sugar in electric mixer until pale and
very thick. Mix in the yogurt and then the olive oil. Fold in flour and
nuts.
Beat egg whites with cream of tartar to soft peaks. Add remaining 1/2 cup
sugar and beat to firm peaks. Whites should look shiny, not dry and
granular. Gently fold egg whites into the batter. Pour into the pan. Bake
until cake pulls away from side of pan, about 55 minutes. Cool on a rack.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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